A citrus cheesecake with a fresh and fruity topping - ready to bake in just 10 minutes, this luscious graham-cracker-crusted lemon cheesecake is topped with strawberries, blueberries and raspberries just before serving.
What do I need ?
2 pkg (250 g) each Regular or Light Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
3 Tbsp. lemon juice
1 tsp. lemon zest
1 ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust
strawberries, blueberries, raspberries, lemon zest and mint
Add To Shopping List
How do I make it ?
MIX cream cheese and sugar with electric mixer until smooth. Stir in lemon juice and zest. Add eggs, one at a time, mixing on low speed until just blended.
POUR into cumb crust.
BAKE at 350°F (180°C) for 30 minutes or until centre is almost set. Cool. Refrigerate 3 hrs or overnight. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint.